As I mentioned in my earlier blog, today is prep day.
I am beginning my 3rd week back on protocol with a goal to loose 35 pounds…I have already lost 2.6, and I am very pleased it is moving in the right direction!
Knowing that this week is going to be very busy, I made breakfasts to go. These little bundles of joy are a fabulous way to use up extra veggies, get a quick bite, & can be eaten hot or cold. Easy to adapt to different tastebuds.
Set your oven for 400F
spray a muffin tin with non stick spray.
Place any veggie you want in the cup. I used peppers, mushrooms, a little parsley, left over spaghizza sauce.(I tsp sauce so it’s not too juicy!)
Blend 4 eggs and 4 liquid egg whites. (3 Tbsp = 1 egg)
Pour the egg batter over all cups evenly.
spinkle with your choice of seasoning. I am currently obsessed with Janeva’s Greek Season mix (pg 48 in her cook book)
Bake for 12-15 minutes.
Makes 12 egg muffins. 3 is a meal… 2 oz protein and about 1/2 cup veggies…
2 responses to “Breakfast eggs to go”
Looks tasty! Can I eat these on Phase 1?
Yes of course!! Most of our recipes are phase I unless specified. Enjoy!